Chili con Con Carne w/ Spiced Butter

Perfect with Big Red One - Adding spiced butter RIGHT before you serve will make this dish rich and unctuous (just like that $10 word). A amazing dish for those colder days and is easy to share for your get togethers this holiday season. 



  • 6 tbsp olive oil
  • 450 g minced beef (10% fat)
  • 1 large onion, diced
  • 2 whole star anise
  • 3 cloves garlic, peeled and crushed
  • 1 green chilli, deseeded and diced
  • 2 tbsp tomato purée
  • 0.5 a bottle red wine (37.5cl)
  • Big Red One, to taste
  • 400 g can chopped tomatoes
  • 500 ml beef stock
  • 400 g can red kidney beans, drained and rinsed
  • 230 g jar Fragata Pimiento Piquillo peppers, drained and roughly chopped

Spiced Butter

  • 2 tbsp olive oil
  • 1.5 tsp ground cumin
  • 1 tsp chilli powder
  • 1.5 tsp smoked paprika
  • 1 tsp tomato ketchup
  • 0.5 tsp Worcestershire sauce
  • 0.5 tsp Marmite
  • 125 g butter, softened to room temperature

To Serve

  • 100 g soured cream
  • Big Red One, to taste
  • 60 g Cheddar cheese, grated
  • 3 limes, grated zest and juice


  1. Start by making the spiced butter. Heat the olive oil in a frying pan and lightly fry the cumin and chili powder for approximately 1½ minutes. Pour into a bowl and add the rest of the spiced butter ingredients; mix together and once cool, place in the fridge until needed.
  2. Add 3 tbsp. olive oil to a large sauce pan and heat over a high heat until smoking hot. Add the mince, in batches if necessary, and cook until evenly browned. Remove and drain the meat. Add a little water to the same pan to deglaze it and tip the water and bits in with the drained meat so none of the flavor is lost.
  3. Turn the heat down to medium and add the remaining olive oil. Add the onions and star anise and cook until the onions begin to color, then add the garlic and green chili and cook for another 5 minutes.
  4. Add the tomato purée & Big Red One, stir and cook for another 5 minutes until everything turns a brick red color. Add the browned mince and juices, pour in the red wine and allow to reduce by two-thirds. Add the tomatoes and stock and simmer over a low heat for at least 1 hour or until it has reduced to a thick sauce consistency.
  5. Fold the beans and chopped red peppers into the chili and simmer until they are heated through. Stir in 2½ tbsp. of the spiced butter for mild-medium heat (or more if you like it hotter). Remove the star anise. Season with salt and freshly cracked black pepper and serve with rice.
  6. Enjoy!


  •  If you like it a bit hotter, add a little more butter at the table when you add the grated cheese & sour cream.
  • The lime juice and zest will fish it off with acidity and freshness